Fridge Management: everything into the fridge… top the beets and eat their greens soon.
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Recipes A-Z on our website

Andy will be at Piccino on Saturday with Corn and pardons and maybe tomatoes 2-6pm. More info here.

BROILED SALMON WITH TARRAGON BUTTER

adapted from Bon Appétit

Obvious, but yummy!

 

3 tablespoons butter

1 1/2 tablespoons fresh lemon juice

Fresh ground pepper

2 1 inch thick salmon fillets

Salt

1 1/2 tablespoons minced fresh tarragon

Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broiler proof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve. 2 servings; can be doubled

 

Beet Vinaigrette

Kitchen Garden Magazine

 

1 cup vinegar

2‑3 cloves garlic

2 Tbs. freshly ground pepper

1 tsp. salt

1/4 cup sugar

1 large cooked beet, roughly chopped (3/4 to 1 cup)

1 cup oil

 

Put all ingredients except the oil in a blender or food processor and puree.

Then, with the motor running, slowly add the oil.

 

Sweet and Spicy Squash ‑ Drumlin Farm

 

2 tablespoons olive oil

3‑4 cups summer squash, cut into 3/4 inch pieces

1/2 cup sweet onion, diced

1 leek, chopped

2 Hungarian Hot peppers, diced

3 tablespoons honey

salt and pepper

 

 Heat oil in skillet; add squash, onion, leek and peppers and saute until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste.Remove from heat and let stand 3‑4 minutes before serving. Makes 4 servings.

 

Ricotta and Tomato Toast

A great breakfast idea from Everyday Food

 

1 thick slice whole-wheat bread, lightly toasted

¼ cup part skim ricotta cheese

½ small heirloom or beefsteak tomato, sliced

Fresh basil leaves

¼ teaspoon olive oil

S & P to taste

 

Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with S & P.